紅酒焗羊膝配薯蓉 Baked Lamb Shanks with Mashed Potatoes
Nov 19th, 2009 by sovicki


羊膝 2只(lamb shanks, 約900克)

迷迭香 三枝(rosemary, 連梗)
西芹 4條(celery, 切粗塊)
紅蘿蔔 (carrots, 切粗塊)
洋蔥 1個(切粗片)
番茄醬 (tomato paste) 2湯匙
紅酒 2杯(dry red wine, 約500 cc)
橙皮 1條 1×3吋長(只橙色部份)
橄欖油 少許


馬鈴薯 2個


新鮮洋芫荽 2湯匙(parsley,切碎)
檸檬皮蓉 2茶匙(只磨黃色部份,非常幼細)
蒜蓉 2粒(去皮,剁蓉)


1. 在燒紅的鑊中,下2湯匙橄欖油。在羊膝各面上灑下鹽和胡椒粉。放羊膝在鑊中煎至各面金黃色。約5至8分鐘。把羊膝轉至入焗爐的大盤中,蓋好。把焗爐預熱至180度C. 把焗架放在中層。

2. 在熱鑊中,放下洋蔥,西芹,紅蘿蔔和迷迭香,用中火炒香,直至所有材料轉微金黃及軟化。加入番茄醬,繼續炒勻,約2分鐘。倒入紅酒,轉用大火加熱煮滾,直至鑊中汁液變少及濃,狀如糖漿,約15分鐘。

3. 把羊膝放回鑊中,加橙皮及雞上湯。煮滾後,轉回入焗爐的大盤中。汁料最好蓋過羊膝。放入焗爐,焗約兩小時,直至羊肉稔身(軟化)。有需要時,把羊膝轉面。

4. 在焗羊膝期間,羊膝就快焗好前約45分鐘,把兩個馬鈴薯去皮,切粒。放在滾水中,煮20分鐘,直至軟身。撈起,瀝乾水份,放在大碗中一會,讓馬鈴薯吸收水份。用壓馬鈴薯的用具,把馬鈴薯壓成蓉。期間,加入適量的牛油,鹽,胡椒粉,牛奶。自己要試味,直到滿意為止。

5. 在一小碗中,把蒜蓉,切好的洋芫荽和檸檬皮蓉拌勻。這是獨一無二,令焗好的羊肉,吃起來與別不同的 “gremolata”調味料!帶出的羊肉味更鮮,吃起不感膩呢!(基絲汀更喜歡加多一點點檸檬皮蓉,雖然磨檸檬皮,有點吃力,但好吃,就不介意嘛。)

6. 當羊膝焗好時,把迷迭香的硬梗丟去。上碟,羊膝放在雜菜面,把gremolata灑在羊膝上面。拌以薯蓉,趁熱供食。



* 2 lamb shanks, about 900g
* salt, to taste
* pepper, to taste

* 3 stalks rosemary
* 4 stalks celery, roughly chopped
* 1 carrot, roughly chopped
* 1 onion, chopped
* 2 tbsp tomato paste
* 2 cups (500ml) dry red wine
* 3 cups chicken stock
* 1 strip orange zest, 1×3 inch
* a dash of olive oil (or cooking oil)

Ingredients of mashed potatoes:

* 2 potatoes
* butter, to taste
* pepper, to taste
* hot milk, to taste

Ingredients of Gremolata:

* 2 tbsp freshly chopped parsley
* 2 tsp lemon zest
* 2 cloves garlic, crushed

Baked Lamb Shanks Procedures


1. Preheat oven to 180C (356F). Place rack in the middle.
2. Heat 2 tablespoons of oil over medium heat on a frying pan. Season the lamb shanks with salt and pepper. Add them to the pan and cook until all sides are lightly golden, about 5 to 8 minutes. Transfer lamb shanks to a large casserole, covered.
3. Heat some oil in the same frying pan to sauté onion, celery, carrot and rosemary over medium heat, stirring occasionally, until all ingredients soften and lightly brown. Add tomato paste and combine well. Cook for another 2 minutes. Increase heat to high. Add red wine and boil over high heat about 10 to 15 minutes. Cook until liquid thickens.
4. Return lamb shanks to pan. Add orange zest and chicken stock. Bring to boil, then transfer into the casserole. The lamb should be covered by sauce. Cover and bake for at least 2 hours, until lamb softens, turning lamb after 1 hour if necessary.
5. While baking lamb, peel potatoes and roughly chop into chunks. Cook in boiling water for 20 minutes, or until softened. Drain well. Place in a large bowl and let rest for a while. Mash potatoes and season with salt, butter, pepper and milk to taste.
6. In another small bowl, combine crushed garlic, parsley and lemon zest. That’s unique “gremolata”, really yummy to go with hot lamb shanks.
7. When the lamb shanks are ready, discard rosemary. Serve with mash and gremolata.

For the Crock-Pot: Indian Lamb and Spinach Curry
Sep 23rd, 2009 by sovicki

Dominique Browning, author of Slow Love, shares one of her favorite  in which a piquant curry pairs perfectly with a cooling mint pilaf and naan.

Crock-Pot recipes

Ingredients: Serves 6–8
1/3 cup canola oil
3 yellow onions , chopped
4 cloves garlic , peeled and minced
1 (2-inch) piece of ginger , peeled and grated
2 tsp. ground cumin
1 1/2 tsp. cayenne pepper
1 1/2 tsp. ground turmeric
2 cups beef broth , preferably high quality
3 pounds boneless leg of lamb , cut into 1-inch cubes
6 cups baby spinach
2 cups plain full-fat yogurt<span style=”font: 12.0px Helvetica;”> </span>
Note: For an easy mint pilaf to serve with the curry, steam 2 cups basmati rice; just before serving, add
about 3 tablespoons minced fresh mint. Fluff mint and rice together with a pair of forks.
In a large frying pan over medium-high heat, warm oil. Add onions and garlic, and sauté until golden,
about 5 minutes. Stir in ginger, cumin, cayenne, and turmeric and sauté until fragrant, about 30 seconds.
Pour in broth, raise heat to high, and deglaze the pan, stirring to scrape up the browned bits on the
bottom. When broth comes to a boil, remove pan from heat.
Put lamb in a slow cooker, and sprinkle with 1 tablespoon salt. Add contents of frying pan. Cover and
cook on high-heat setting for 4 hours or low-heat setting for 8 hours.
Add baby spinach to pot and cook, stirring occasionally, until spinach is wilted, about 5 minutes. Just
before serving, stir in 1 1/3 cups yogurt. Season to taste with salt. Spoon into shallow bowls and serve,
passing remaining yogurt to add as a garnish.

Adapted from Williams-Sonoma Food Made Fast: Slow Cooker, copyright © 2006 by Weldon Owen, Inc.,
and Williams-Sonoma, Inc., with permission from the publisher, Oxmoor House.